Pecan Sweet Potato Bread



Serving size

1 slice
60 Minutes

Bread will keep for 72 – 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag. This recipe can be multiplied by two but must be cooked in separate loaf pans.

Pecan Sweet Potato Bread


8 ounce Sweet potato (peeled and diced)
1 large Egg yolk(s)
1 Tbsp. Unsalted butter
1/2 cup Z-Sweet / Stevia
1 tsp. Vanilla extract
1/2 cup, chopped Pecans
3 large Egg white(s)
1 1/4 cup Enriched all purpose white flour
3/4 cup Whole wheat flour
1/4 tsp. Salt
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Ground cinnamon
2 Tbsp. Wheat germ
1/4 cup Reduced fat buttermilk
2 tsp. packed Light brown sugar


Steam the yams until they are tender. Mash them with a fork or whisk. Don't try to make the yams into a puree but there should be some small pieces.

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, mashed yams, and vanilla extract and whisk. Fold in the chopped pecans.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Sprinkle the brown sugar over the top of the bread and place the loaf pan in the preheated oven. Bake for 50 minutes.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a denser bread that is subtly sweet. Unlike many baked goods it doesn’t have a dominant flavor but a subtle combination of the sweet potato, nuts and spice. Great toasted with a touch of jam or even a bit of light cream cheese.

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."

M. F. K. Fisher, Author